Description

This salted caramel butterscotch cake is moist, buttery, and full of sweet butterscotch flavor with a rich salted caramel swirl. It’s topped with a silky caramel glaze and a sprinkle of flaky sea salt for the perfect balance of sweet and salty. Ideal for birthdays, holidays, or anytime you want to impress with a homemade dessert.

Ingredients

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For the Cake:

2 1/2 cups all-purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1/2 cup vegetable oil

1 1/4 cups brown sugar (light or dark)

1/2 cup granulated sugar

4 large eggs

1 tablespoon vanilla extract

1 cup buttermilk

1 cup butterscotch chips (plus extra for garnish, optional)

For the Salted Caramel Sauce:

1 cup granulated sugar

6 tablespoons unsalted butter

1/2 cup heavy cream

1/2 teaspoon sea salt (plus extra for topping)

Optional Caramel Glaze:

1/2 cup salted caramel sauce

1/2 cup powdered sugar

1–2 tablespoons heavy cream (to thin as needed)

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Instructions

Make the Salted Caramel Sauce:

In a medium saucepan, heat sugar over medium heat, stirring constantly. Once it melts and turns amber, carefully whisk in butter.
Slowly pour in heavy cream (it will bubble) and stir until smooth.
Remove from heat and stir in sea salt. Let cool while you prep the cake.

Make the Cake:
4. Preheat oven to 350°F. Grease and flour two 8-inch cake pans or one 9×13-inch pan.
5. In a bowl, whisk together flour, baking powder, and salt.
6. In a large bowl, cream butter, oil, and sugars until light and fluffy (2–3 minutes).
7. Add eggs one at a time, beating well after each. Mix in vanilla.
8. Alternate adding the flour mixture and buttermilk to the wet ingredients, beginning and ending with flour.
9. Fold in the butterscotch chips.
10. Pour batter into pans and swirl in 1/4 cup of the caramel sauce with a knife.
11. Bake for 30–35 minutes (round pans) or 35–40 minutes (9×13) until a toothpick comes out clean. Cool completely.

Optional Glaze:
12. Whisk together caramel sauce, powdered sugar, and cream until smooth. Drizzle over cooled cake.

To Finish:
13. Drizzle extra caramel sauce over the top and sprinkle with flaky sea salt and extra butterscotch chips if desired.

Notes

You can make the caramel ahead of time and store it in the fridge for up to 2 weeks.

If you’re short on time, use store-bought caramel sauce — just stir in a pinch of sea salt.

This cake also works great as cupcakes! Bake for 18–22 minutes.